Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

2 garlic clove, finely chopped

1 green pepper, deseeded and sliced

100g mange tout

1 tsp sesame seed

Method

Bring a pan of salted water to the boil and cook the noodles following pack instructions. Meanwhile, mix the cornflour with 1 tbsp water, then stir in the soy sauce and honey, and set aside.

Heat the oil in a wok over a high heat. Add the pork and cook for 2 mins until browned all over. Add the ginger, garlic, pepper and mangetout, and cook for a further 2 mins. Reduce the heat, then add the soy and honey mixture, stirring and cooking until the sauce bubbles and thickens. Divide the drained noodles between 2 bowls. Top with the pork and vegetables, and finish with a sprinkling of sesame seeds.

Easy flavoursome recipe. Have made this a few times now but with some alterations -instead of mangetout/green peppers I use red peppers, shiitake mushrooms, broccoli, baby corn and cashew nuts, also I use a capful of sesame seed oil in the soy sauce and honey mix instead of seeds just because of what i had in the cupboard. Turns out perfectly every time and so quick to make. One of my favourites

Made this tonight and thought it was delicious. Toddler and other half thought so too. Only thing I did different was double it as had a bigger chunk of pork and we will have the leftovers for lunch tomorrow. Not sure if people are maybe not doing big enough chunks of ginger and garlic. I used 4 chunky cloves of garlic and a chunky thumb size piece of ginger. Consistency of the sauce is lovely. Followed instructions exactly and it turned out great.Think this will become one of our mid week staples. So quick, cheap, easy and tasty. Oh and low fat which is why I picked in the first place.

A good and quick mid-week supper. I agree avoid straight to wok noodles - bit gross. However two nests of dry noodles nowhere near enough for us. I also swapped green for red pepper and added some sliced mushrooms and a chilli. I sliced the pork tenderloin into thin strips rather than chunks and it was very tender. Tried the same recipe with chicken and wasn't nearly as good - will stick to pork in future

i found this very sweet, dry and if i did not remove the pork while cooking the veg it would have been tough.I made the adjustment of red pepper as all green looked unappealing to the eye, some Chinese 5 spice, more water and soy as its was too dry.Also tried to sharpen it with lime juice but nothing i added seemed to help over all taste.Do not use straight to wok noodles (only ones i had) as i am sure they sucked what juice there was out and had to keep adding water that also affected the flavours

Nice dish, we added some hoisin sauce because they flavours weren't strong enough for us and to dim down the sweetness (my husband isn't a big fan of sweet main meals). Turned out really well, will make again.

Average: a bit bland tasting and needs tweaking, for me. Like other posters I found the inclusion of a 'green pepper' a bit odd given you also use mange tout (and I think colour does matter in terms of presentation), but that's easily remedied, just use a red pepper instead. Others have found the sauce too sweet but for me it needed more honey (I really couldn't taste it through the soy). I've not given up on it and will add onions and mushrooms next time I cook it. And a bit more honey.

Delicious! I added some stem broccoli and one Birdseye chilli which is worth it if you like a spicy stir fry. I added some soy sauce and pepper when frying the pork for a little more flavour. Would definitely cook this again.

Used this recipe tonight with leftover pork from Sunday roast. Doubled quantities for sauce and used a bag of tesco value stir fry instead of other veg. Used good food recipe for egg fried rice instead of noodles. Delicious! So easy and a good way to use up leftovers.Five stars :D

I'm surprised so many people think this is a nice meal - it was tasteless and very dry. I followed the recipe exactly, and there was not nearly enough sauce (the only liquid is 1 tbsp water and 2 tbsp soy sauce, some of which obviously evaporates as the dish cooks). The taste was very bland, the only flavour coming from the soy sauce (of which there was not enough). Truly one of the worst stir fries I've ever tried. And using green mangetout and green pepper provides no colour contrast .

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